Save There's something about the smell of lemon and oregano hitting a hot grill that instantly transports me to a sun-soaked taverna I visited years ago. I came home determined to recreate that feeling, and this Greek salad with grilled chicken became my answer—it's not fancy, but it tastes like summer every single time I make it. The beauty is how simple it is: juicy tomatoes, cool cucumber, briny olives, tangy feta, and perfectly charred chicken that pulls everything together. What started as a craving turned into a weeknight staple I make without thinking twice.
I'll never forget making this for my friend Sarah on a weeknight when she'd had a brutal day at work. She walked in as the chicken was coming off the grill, caught that smell of charred lemon and garlic, and actually smiled for the first time that day. We ate outside with our feet up, barely talking, just eating and feeling the evening cool down around us. That's when I realized this salad does something beyond nutrition—it gives you permission to slow down.
Ingredients
- Boneless, skinless chicken breasts (2): Look for ones that are roughly the same thickness so they cook evenly; if they're uneven, gently pound them flat with the side of your knife.
- Extra virgin olive oil (6 tablespoons total): This is where quality matters—a fruity, peppery oil makes a real difference in both the marinade and dressing.
- Lemon juice (1 tablespoon): Fresh squeezed is non-negotiable; bottled versions taste like you're eating sunscreen.
- Dried oregano (2 teaspoons total): Greek or Mediterranean oregano has more depth than the dusty supermarket stuff.
- Garlic clove (1), minced: One clove is all you need—garlic in a marinade gets aggressive fast.
- Ripe tomatoes (3 medium), cut into wedges: Use the softest, warmest tomatoes you can find; this is not the time to use winter tomatoes.
- Cucumber (1 large), sliced into half-moons: Leave the skin on for color and texture.
- Red onion (1 small), thinly sliced: If it's too sharp for you, soak it in ice water for 10 minutes to mellow it out.
- Kalamata olives (¾ cup), pitted: Don't use the canned black olives—they taste like nothing; Kalamata olives have a bitter, briny depth that matters here.
- Feta cheese (¾ cup), crumbled or cubed: Buy it in a block and crumble it yourself if you have time; pre-crumbled versions are often dry and dusty.
- Red wine vinegar (1 tablespoon): This is what makes the dressing sing; it pulls all the flavors together.
- Fresh parsley (¼ cup), chopped: Optional but recommended—it adds a brightness at the end that feels intentional.
- Salt and freshly ground black pepper: Taste as you go; salad is forgiving if you build seasoning in layers.
Instructions
- Marinate the chicken:
- Whisk together 2 tablespoons olive oil, lemon juice, 1 teaspoon oregano, minced garlic, salt, and pepper in a bowl. Add the chicken breasts and turn them a few times so they're fully coated. Let them sit for at least 15 minutes—this is the secret to juicy chicken, so don't skip it.
- Get the grill hot:
- Preheat your grill or grill pan over medium-high heat for about 5 minutes. You want it hot enough that when you place the chicken on it, you hear an immediate sizzle and see char marks forming within the first minute.
- Grill the chicken:
- Place the marinated chicken on the grill and don't touch it for 6 to 7 minutes. Flip once and cook the other side for another 6 to 7 minutes until the internal temperature hits 165°F and the juices run clear. This is the hardest part—resisting the urge to poke and move it around.
- Rest the chicken:
- Move the cooked chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute so when you slice it, it stays tender instead of drying out.
- Build the salad:
- In a large bowl, combine the tomatoes, cucumber, red onion, olives, and feta. These ingredients can sit together for a few minutes without getting soggy because the feta and olives provide enough salt to keep things balanced.
- Make the dressing:
- In a small bowl, whisk together 3 tablespoons extra virgin olive oil, red wine vinegar, 1 teaspoon oregano, salt, and pepper. Taste it straight from the whisk—it should make your mouth wake up with brightness and a gentle bitter edge.
- Bring it together:
- Slice the rested chicken into strips and gently toss the salad with the dressing. Top everything with the warm chicken, garnish with parsley if you're using it, and serve right away.
Save I learned something unexpected the first time I made this: the warm chicken against the cold, crisp salad creates this moment of contrast that makes every bite feel more vibrant than either component alone. It's one of those cooking lessons that shows you food isn't just about individual flavors—it's about what happens when they meet.
Why This Works as a Complete Meal
This salad holds itself up without needing anything else, which is rare. The protein from the chicken, healthy fats from the olives and feta, fresh vegetables for fiber and vitamins, and the olive oil for nutrient absorption—it's a complete package. I've served this to people who are eating low-carb, people who are trying to eat lighter, and everyone in between, and it disappears from the plate without apologies.
How to Grill When You Don't Have a Grill
A heavy cast-iron grill pan or even a regular skillet works perfectly fine. You won't get the dramatic char marks, but you'll still get the crispy exterior and juicy interior that makes this dish work. The key is high heat and not moving the chicken around—let it stay in one spot for those 6 to 7 minutes so it can develop a proper crust.
Playing with Variations
Once you've made this a few times, you start seeing possibilities everywhere. I've swapped the chicken for grilled shrimp on nights when I'm feeling lighter, used crumbled tempeh when friends came over who don't eat meat, and even added roasted red peppers and fresh dill when I had them on hand. The dressing is flexible enough to carry any of these changes without losing its character.
- Fresh herbs like basil, mint, or dill can be layered in alongside the parsley if you want more complexity.
- A handful of crispy chickpeas tossed in the dressing adds protein and crunch if you ever want to skip the chicken.
- Warm pita bread on the side turns this into something more substantial and makes it feel like a full Mediterranean dinner.
Save This is the kind of recipe that gets better the more you make it because you stop thinking about the steps and start focusing on the ingredients—choosing the best tomatoes, tasting as you balance the dressing, noticing how the chicken should feel when it's exactly right. That's when it stops being a recipe and becomes something you just know how to do.
Recipe FAQs
- → How do you ensure the grilled chicken stays juicy?
Marinate the chicken breasts at least 15 minutes in olive oil, lemon juice, oregano, garlic, salt, and pepper before grilling. Grill over medium-high heat and let it rest 5 minutes before slicing.
- → Can I substitute the chicken with other proteins?
Yes, grilled shrimp or tofu are excellent alternatives that complement the Mediterranean flavors well.
- → What type of olives work best in this salad?
Kalamata olives are recommended for their rich, briny flavor which pairs nicely with feta and vegetables.
- → How is the dressing made for this salad?
The dressing blends extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper whisked together for a zesty finish.
- → Can this salad be prepared ahead of time?
To maintain freshness, prepare vegetables and dressing ahead, but toss salad and add grilled chicken just before serving.
- → What are some suggested garnishes or additions?
Fresh parsley adds brightness; capers or fresh dill can be sprinkled for extra flavor. Serving with warm pita bread enhances the meal.